There’s something about the magical blend of creamy textures and zesty flavors in Mexican cuisine that always pulls me back—like a culinary magnet. Imagine wrapping yourself in a warm, flavorful hug on a chilly evening; that’s what this Creamy Mexican Corn Chowder feels like. It’s like the soup equivalent of listening to your favorite song on a loop, where every spoonful just gets better!
Steps
- Heat butter in a large pot over medium heat. Add chopped onions and bell peppers, cooking until they soften, which should take about 10 minutes. Incorporate minced garlic and sauté for an additional minute before adding flour, stirring for one more minute.
- Gradually whisk in milk and chicken broth. Mix in fire-roasted diced tomatoes, frozen corn, mild green chiles, cumin, ancho chili powder, and season with salt and pepper to taste.
- Allow the mixture to come to a gentle boil, stirring often. Add black beans and let them heat through while maintaining a simmer.
- Remove the pot from heat and fold in shredded rotisserie chicken, cheese, and cilantro. Serve the chowder warm, garnished with avocado slices.
Ingredients
- Butter
- Yellow onion
- Bell pepper
- Garlic
- Avocado
- Flour
- Whole milk or heavy cream
- Chicken broth
- Canned fire roasted diced tomatoes
- Frozen petite corn kernels
- Canned mild green chiles
- Spices: cumin, ancho chili powder, salt, and pepper
- Canned black beans
- Rotisserie chicken
- Shredded cheddar cheese or cotija cheese
- Cilantro
- Lime wedge for serving
Nutritional Values
Calories 3972 | Calories from Fat 1620 | Fat 180g | Saturated Fat 90g | Cholesterol 696mg | Sodium 3750mg | Potassium 6912mg | Carbohydrates 348g | Fiber 72g | Sugar 72g | Protein 210g | Vitamin A 13440IU | Vitamin C 326.4mg | Calcium 2532mg | Iron 26.4mg
FAQ
- Can I use fresh corn instead of frozen corn in this chowder?
- Yes, you can use fresh corn when it’s in season. Just make sure to cook the fresh corn beforehand before adding it to the soup.
- How can I adjust the spiciness of the chowder?
- You can increase or decrease the amount of cumin and ancho chili powder according to your taste. It’s best to start with a smaller amount and add more if needed, as you can always increase the heat but not reduce it.
- What are some topping ideas for this soup?
- Some delicious toppings you can add include crushed tortilla chips, additional cheese like queso fresco, sour cream, fresh lime juice, or a sprinkle of chipotle chile powder.
- Can I substitute the chicken with another protein?
- Yes, you can substitute the chicken with other proteins such as turkey, shrimp, or even omit it for a vegetarian version by adding more beans or vegetables.
- Is there a specific type of cheese recommended for this recipe?
- The recipe suggests using shredded cheddar cheese or cotija cheese, but you can use sharp cheddar for a stronger flavor or experiment with other types of cheese if you prefer.
Tips
- For a more pronounced corn flavor, start with a lower amount of spices and adjust according to your taste preferences. You can always increase the spices but can’t reduce them once added.
- If you prefer a richer cheese taste, consider adding extra cheese or opting for sharp cheddar for a more robust flavor.
- Enhance the dish with toppings like crushed tortilla chips, queso fresco, or a dash of chipotle chile powder for added texture and flavor.
- When using fresh corn in place of frozen, ensure to cook it beforehand to maintain the desired texture and sweetness in the chowder.
Equipment
- Large pot or Dutch oven
- Whisk
- Ladle
